Chicken Crispy Recipe With Tasty Tomato Sauce@ Reward Me

Two-meal tomato sauce

Make a large batch of tasty tomato sauce and freeze half of it for your next quick meal.

This delicious homemade tomato sauce is guaranteed to become a weekly staple in your home. The quantities are enough for two meals. Use half and freeze the rest for next time.

Step-by-step homemade tomato sauce
Makes: 1 litre (4 cups)
Preparation time: 10 min
Cooking time: about 2 hours

You will need:


Become a member of Reward Me and get exclusive offers!

Become a member
  • 60 g butter
  • 60 ml (¼ cup) olive oil
  • 1 large onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 4 cans (410 g each) tomatoes
  • 400 ml water
  • 20 ml (4 tsp) soft brown sugar
  • 7 ml (1½ tsp) salt
  • Freshly ground black pepper
  • 80 ml (⅓ cup) finely chopped fresh herbs (thyme, basil, oregano, Italian parsley)


  1. Heat the butter and olive oil in a large saucepan and fry the onion and garlic over medium heat for about 5 minutes.
  2. Add the remaining ingredients except the herbs. Mix well. Bring mixture to the boil, reduce heat and simmer for about 2 hours.
  3. Add the herbs and blitz the sauce in a food processor or with a stick blender until smooth. Season to taste.
Mushroom steaks with cheese topping
Serves: 4 as a starter or 2 as a main course
Mushroom steaks with cheese topping

You will need:

  • 4 large mushrooms
  • 80 g butter
  • Salt and pepper
  • 15 ml (1 tbsp) olive oil
  • 125 g bacon, finely chopped
  • 8 spring onions, finely chopped
  • 100 g feta cheese, crumbled
  • 500 ml (2 cups) homemade tomato sauce
  • 200 g tagliatelle pasta, cooked al dente


  1. Preheat the oven to 180 °C. Grease a baking sheet and arrange the mushrooms on it. Put a knob of butter on each mushroom. Season the mushrooms with salt and pepper and bake for 10-15 minutes or until done.
  2. Heat the olive oil and fry the bacon and spring onions until done and fragrant. Leave the mixture to cool slightly and stir in the feta cheese. Spoon the mixture on top of the mushrooms, dividing it evenly.
  3. Meanwhile heat the tomato sauce and season if necessary. Return the mushrooms with feta topping to the oven for 5 minutes.
  4. Spoon the pasta on plates, top with the mushrooms and spoon the tomato sauce on top.

Vegetable lasagne
Serves: 4-6 people

Vegetable lasagne

You will need:

  • 30 ml (2 tbsp) olive oil
  • 250 g Cauliflower, broken into florets
  • 150 g Carrots, cut into chunks
  • 120 g Green beans, cut into pieces
  • 230 g Butternut, diced
  • Salt and freshly ground black pepper
  • 500 ml (2 cups) homemade tomato sauce
  • 300 g green tagliatelle
  • 100 g Cheddar cheese, grated
  • Bean sprouts to garnish
White Sauce
  • 60 g butter
  • 60 ml flour
  • 300 ml milk
  • Salt and pepper


  1. Preheat oven to 190 °C. Grease a medium-size ovenproof dish. Heat the olive oil and fry the vegetables in small batches over very high heat. Season with salt and pepper.
  2. Add the tomato sauce and set aside.
  3. Cook the tagliatelle until al dente.
  4. While the pasta cooks, make the white sauce. Heat the butter and add the flour, stirring for about 2 minutes or until a thick paste (roux) forms. Add the milk, stirring until a thick sauce forms. Season with salt and pepper to taste.
  5. Arrange the pasta in the prepared dish and spoon the vegetables on top. Pour the white sauce over the vegetables and sprinkle the cheese on top. Bake for about 20 minutes. Garnish with bean sprouts and serve with a salad and bread.

Creamy tomato with crispy chicken
Serves: 4 people

Creamy tomato with crispy chicken

You will need:

  • 4 deboned chicken breasts, cut into strips
  • Salt and freshly ground black pepper
  • 80 ml (⅓ cup) corn flour
  • 30 ml (2 tbsp) oil
  • 500 ml (2 cups) homemade tomato sauce
  • 150 g fresh or frozen peas
  • 80 ml (⅓ cup) pitted olives
  • 100 ml cream or yoghurt
  • 250 g corn pasta, cooked al dente
  1. Season the chicken strips with salt and freshly ground black pepper. Roll the seasoned chicken strips in corn flour and shake to remove excess corn flour. Heat the oil and fry the chicken strips over high heat until crisp and golden brown.
  2. Add the tomato sauce, peas, olives and cream or yoghurt and simmer for 10 minutes.
  3. Serve the sauce with the pasta.

© Gallo Images

Confirm your personal information

In order to finalize your request, please fill-in the requested information below.